Garlic Butter Shrimp Scampi Lasagna

Garlic Butter Shrimp Scampi Lasagna

If you love buttery garlic, tender shrimp, and bubbly, cheesy comfort food, this Garlic Butter Shrimp Scampi Lasagna is about to be your new favorite family dinner lasagna.

What Is Garlic Butter Shrimp Scampi Lasagna?

This Garlic Butter Shrimp Scampi Lasagna takes everything we love about classic shrimp scampi—garlic butter shrimp, lemony white wine sauce, and a little heat from red pepper flakes—and tucks it into layers of tender lasagna noodles, creamy cheese, and a rich garlic butter sauce. Think Italian shrimp lasagna meets garlic shrimp pasta bake, all wrapped up in one cozy seafood lasagna recipe.

I started making a version of this years ago when my kids requested “something like Alfredo, but with shrimp… and lasagna.” Over time, it turned from a quick experiment into one of those recipes that gets requested for birthdays, holidays, and honestly any chilly Sunday night. It feels special, but it’s not fussy. We’re talking simple, mostly pantry ingredients, and a straightforward baked shrimp scampi technique that even a tired home cook can manage after work.

Is it healthy? I’d call this comfort food lasagna with some upgrades. We use real butter (because flavor matters), but we balance it with broth and a lighter béchamel-style sauce instead of a super-heavy Alfredo. You can absolutely add a big green salad and roasted veggies to round it out—and if you want to make a few lighter swaps, I’ll share some ideas in the variations section.

This homemade shrimp scampi lasagna also makes a gorgeous centerpiece for a small dinner party. The creamy shrimp lasagna layers slice beautifully, the garlic butter seafood aroma fills the kitchen, and everyone always thinks you’ve worked way harder than you actually have.

Why You’ll Love This Garlic Butter Shrimp Scampi Lasagna

• Big restaurant flavor, simple ingredients – Classic garlic butter shrimp and cheesy shrimp scampi flavors using things you probably already have.
• Comfort food with a twist – Familiar lasagna format, but with seafood and a rich garlic butter sauce instead of tomato.
• Great for make-ahead – Assemble earlier in the day, then bake when you’re ready—perfect for holidays or company.
• Crowd-pleasing and kid-approved – The shrimp and cheese combo wins over even picky eaters (you can dial back the spice).
• Customizable – Easy seafood lasagna that you can tweak for lighter dairy, more veggies, or even gluten-free noodles.
• Freezer-friendly – Make a double batch of layered shrimp lasagna and stash one for a busy weeknight.
• Party-worthy presentation – Slices hold together nicely, with visible shrimp and gooey cheese that look impressive.
• Flexible protein – Works with shrimp alone or a mixed garlic butter seafood combo (scallops, crab, etc.).

Ingredients for Garlic Butter Shrimp Scampi Lasagna

Serves about 8–10, depending on portion size.

You know what? This looks like a long list, but it’s mostly basics. I’ll walk you through each piece.

For the shrimp scampi filling

• 1 ½ pounds large shrimp, peeled and deveined (21–25 count; tail-off is easier for eating)
• 2 tablespoons olive oil
• 6 tablespoons unsalted butter (divided)
• 6 cloves garlic, minced (fresh garlic really matters here)
• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc; or use extra broth)
• ½ cup low-sodium chicken broth (or seafood stock)
• 1 teaspoon kosher salt (plus more to taste)
• ½ teaspoon freshly ground black pepper
• ½–1 teaspoon red pepper flakes (use less if sensitive to spice)
• Juice of 1 large lemon (about 3 tablespoons), plus extra wedges for serving
• ¼ cup chopped fresh parsley (flat-leaf; for brightness)

For the creamy garlic butter lasagna sauce

• 6 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 3 cups whole milk (warm or at room temp for smoother sauce)
• 1 cup heavy cream (for that rich, silky texture)
• ½ cup grated Parmesan cheese (freshly grated, not the green can)
• ½ teaspoon kosher salt (or to taste)
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder (boosts the fresh garlic without overpowering)
• ¼ teaspoon onion powder
• Pinch of nutmeg (optional, but adds warmth)

Substitution tip: You can use half-and-half instead of heavy cream if you want it a bit lighter, though the sauce will be slightly less rich.

For the lasagna layers

• 12–15 lasagna noodles (regular or no-boil; see below)
• 2 cups whole-milk ricotta cheese
• 1 large egg
• 1 cup shredded mozzarella cheese (low-moisture, part-skim melts beautifully)
• 1 cup shredded provolone or fontina (for extra cheesy shrimp scampi goodness)
• ½ cup grated Parmesan cheese (for the top)
• 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Optional add-ins (highly recommended)

• 1 cup baby spinach, roughly chopped (layers in easily, wilts into the sauce)
• ½ cup thinly sliced green onions or chives (for a gentle onion note)
• Extra parsley or basil for garnish

Noodle notes

• Regular lasagna noodles – Boil in well-salted water until very al dente (they’ll soften more in the oven). Rinse lightly with cool water so they don’t stick.
• No-boil noodles – Very handy for a busy night; just be sure your garlic butter pasta dish sauce is a bit looser, as they’ll absorb more liquid.

If you’re gluten-free, you can use gluten-free lasagna noodles and swap the flour in the sauce for a 1:1 gluten-free blend.

Directions: How To Make Garlic Butter Shrimp Scampi Lasagna

Let’s walk through this step by step. It sounds fancy, but you’re really just cooking shrimp, making a quick white sauce, then layering like a traditional lasagna.

1. Prep the noodles and oven

1. Preheat your oven to 375°F (190°C).
2. If using regular lasagna noodles, cook them in a large pot of well-salted boiling water until al dente, about 7–8 minutes.
3. Drain and lay them flat on a lightly oiled baking sheet or parchment so they don’t stick. (A drizzle of olive oil and a bit of space between each noodle help a lot.)

2. Cook the garlic butter shrimp

4. Pat your shrimp dry with paper towels and season lightly with a pinch of salt and pepper.
5. Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter.
6. When the butter is melted and foamy, add the shrimp in a single layer (work in two batches if needed). Cook 1–2 minutes per side, just until pink and opaque. Don’t overcook—they’ll bake again in the lasagna.
7. Transfer cooked shrimp to a plate. Keep the skillet on the stove.

3. Build the shrimp scampi sauce base

8. In the same skillet, lower the heat to medium. Add the remaining 4 tablespoons of butter.
9. When the butter melts, add the minced garlic. Stir and cook about 30–60 seconds, just until fragrant. If it turns brown quickly, your heat is too high—better to pull the pan off the heat for a moment.
10. Sprinkle in the red pepper flakes and stir.
11. Pour in the white wine, scraping up any browned bits from the bottom of the pan (that’s flavor). Let it gently simmer for 2–3 minutes to cook off the alcohol a bit.
12. Add the chicken broth and simmer another 2–3 minutes until slightly reduced.
13. Stir in the lemon juice, salt, and pepper. Taste and adjust—this should taste bright, garlicky, and a touch salty.
14. Add the cooked shrimp and any juices back to the pan. Toss gently to coat in the sauce.
15. Remove from heat and stir in the chopped parsley. Set aside.

This is your base baked shrimp scampi mixture—the heart of that garlic butter shrimp scampi lasagna flavor.

4. Make the creamy garlic butter lasagna sauce

16. In a medium saucepan, melt 6 tablespoons butter over medium heat.
17. Whisk in the flour and cook for about 1–2 minutes, stirring constantly, until it forms a smooth paste (a roux) and smells a little nutty but not burnt.
18. Slowly whisk in the milk, about ½ cup at a time, whisking well between additions to avoid lumps.
19. Once all the milk is in, add the cream. Continue whisking and cook 4–6 minutes, until the sauce thickens enough to coat the back of a spoon.
20. Add the Parmesan, salt, pepper, garlic powder, onion powder, and nutmeg (if using). Stir until the cheese melts and the sauce is smooth.
21. Taste and adjust seasoning. It should be flavorful on its own, because it has to stand up to the shrimp and cheese.

If it gets too thick, you can thin it with a splash of milk or broth. This rich garlic butter sauce will soak into the noodles and help create that luscious seafood lasagna texture.

5. Mix the cheese filling

22. In a medium bowl, combine the ricotta, egg, Italian seasoning, salt, and pepper.
23. Stir until smooth. If using chopped spinach, you can fold it in here or sprinkle it separately between layers.

6. Assemble the shrimp and cheese lasagna

Use a 9×13-inch baking dish (ceramic or glass both work well).

24. Spoon a thin layer of the creamy garlic butter lasagna sauce over the bottom of the dish. This keeps the noodles from sticking and adds flavor right from the start.
25. Add a layer of lasagna noodles, slightly overlapping.
26. Spread about one-third of the ricotta mixture over the noodles.
27. Spoon one-third of the shrimp scampi mixture (shrimp plus sauce) over the ricotta, spreading it fairly evenly.
28. Sprinkle with a handful of shredded mozzarella and provolone/fontina.
29. Ladle about one-quarter of the creamy garlic butter sauce over the top.

Repeat these layers:

30. Second layer: noodles, ricotta, shrimp mixture, cheeses, sauce.

31. Third layer: noodles, ricotta, shrimp mixture, cheeses, sauce.

32. Finish with a final layer of noodles and the remaining creamy garlic butter sauce poured evenly over the top.

33. Sprinkle generously with the grated Parmesan and any remaining mozzarella/provolone.

If using chopped green onions or extra parsley, you can sprinkle a little on the top for color.

7. Bake the lasagna

34. Cover the dish loosely with foil (spray the underside with cooking spray so it doesn’t stick to the cheese).
35. Bake at 375°F (190°C) for 25–30 minutes, until bubbly around the edges.
36. Remove the foil and bake another 10–15 minutes, or until the top is golden and the cheese is melted and lightly browned.

If you like it extra browned, you can broil for 1–2 minutes at the end—just watch closely.

8. Rest and serve

37. Let the garlic butter shrimp scampi lasagna rest for at least 10–15 minutes before slicing. This helps it set and keeps your layers nice and neat.
38. Garnish with extra parsley and serve with lemon wedges for that fresh, bright finish.

It pairs beautifully with a simple green salad, garlic bread, or roasted asparagus. And yes, a glass of the same dry white wine you used in the sauce never hurts.

Servings & Timing

• Yield: About 8–10 servings
• Prep Time: 30–35 minutes (includes shrimp cooking and sauce prep)
• Assembly Time: 10–15 minutes
• Bake Time: 35–45 minutes
• Rest Time: 10–15 minutes
• Total Time: Around 1 hour 30 minutes

It sounds long on paper, but a lot of that is hands-off baking and resting time. This is a classic “weekend or special-night” recipe that also works well for meal prep.

Variations: Make It Your Own

You know what? Once you’ve made this once, you’ll start dreaming up your own versions. Here are a few to get you started:

• Extra-seafood version – Add ½ pound bay scallops or lump crab to the shrimp for a mixed garlic butter seafood lasagna.
• Lightened-up lasagna – Use half-and-half instead of cream, part-skim ricotta, and extra broth in the sauce for a slightly lighter, but still creamy shrimp lasagna.
• Veggie-loaded – Add a layer of sautéed mushrooms, spinach, or zucchini ribbons between the noodles for a more balanced shrimp and cheese lasagna.
• Spicy arrabbiata twist – Stir a spoonful of Calabrian chile paste or extra red pepper flakes into the shrimp scampi mixture for a spicy baked shrimp scampi.
• Gluten-free version – Use gluten-free lasagna noodles and swap the flour in the sauce for a 1:1 gluten-free blend or cornstarch slurry.
• Low-carb-ish casserole – Skip the noodles and layer the shrimp scampi mixture and sauce over thinly sliced zucchini or roasted cauliflower instead.

Storage & Reheating

One of my favorite things about this garlic butter lasagna is how well it keeps. Leftovers almost taste better the next day.

• Refrigerator:
  Cool completely, then cover the dish tightly or store slices in airtight containers. Keep in the fridge for 3–4 days.

• Freezer (unbaked):
  Assemble the lasagna in a freezer-safe dish, wrap tightly with plastic wrap, then foil. Freeze for up to 2 months. Bake from frozen, covered, at 350°F; you’ll need to add 20–30 extra minutes and check that it’s hot in the center (165°F).

• Freezer (baked):
  Cool completely, cut into portions, wrap each piece well, and freeze up to 2 months. Reheat covered at 350°F or in the microwave.

• Reheating:
  Reheat individual slices in the microwave in 60–90 second bursts, covered, until hot. For best texture, reheat leftover seafood lasagna in a 325°F oven, covered with foil, for 15–20 minutes.

• Make-ahead tips:
  Assemble the whole lasagna up to 24 hours ahead, cover, and refrigerate. Add about 10 minutes to the bake time since it’s starting from cold.

Notes & Personal Tips

• Don’t overcook the shrimp. Since they’ll bake again, you want the shrimp just barely cooked in the skillet. Overcooked shrimp turn rubbery fast.
• Season in layers. Taste your garlic butter scampi mixture and your creamy sauce. If each component tastes good, the final shrimp scampi lasagna will be fantastic.
• Use good Parmesan. I know, I sound like a broken record, but freshly grated cheese melts better and gives that real Italian shrimp lasagna feel.
• Let it rest. That 10–15 minute rest is non-negotiable if you want pretty slices. It’s like letting a roast rest—everything settles and sets up.
• Balance the richness. Serve this with something fresh and crisp—like a lemony arugula salad—to keep the meal from feeling too heavy.
• Wine note. Use a dry white wine you’d actually drink; if it’s not tasty in the glass, it won’t be tasty in your oven baked shrimp scampi sauce.

When I tested this recipe a few times, I found that adding just a bit of extra broth to the creamy sauce helped prevent it from getting too thick in the oven. So if you’re using no-boil noodles, don’t be afraid to keep the sauce slightly looser than you think.

FAQs: Garlic Butter Shrimp Scampi Lasagna

1. Can I use pre-cooked shrimp?
You can, but I don’t recommend it; pre-cooked shrimp can become tough when baked again. If you must, skip the skillet sear and just warm them gently in the garlic butter scampi sauce.

2. What kind of shrimp works best for this lasagna?
Large or extra-large shrimp (21–25 or 26–30 count) are ideal—they’re easy to layer and stay juicy in the oven.

3. Can I skip the wine?
Yes. Replace the white wine with extra chicken broth or seafood stock plus an extra squeeze of lemon to keep that bright shrimp scampi lasagna flavor.

4. How do I prevent my lasagna from being watery?
Cook the shrimp just until done, don’t overdo the broth, and let the lasagna rest 10–15 minutes after baking so the sauce thickens and sets.

5. Can I make this garlic butter shrimp scampi lasagna ahead of time?
Absolutely. Assemble it in the morning, cover, and refrigerate. Bake in the evening, adding a bit of extra time since it’s starting cold.

6. Can I use frozen shrimp?
Yes—thaw completely in the fridge, then pat very dry before cooking so you don’t water down the rich garlic butter sauce.

7. What sides go well with this seafood lasagna recipe?
Simple green salad, roasted asparagus, steamed broccoli, or crusty garlic bread all pair nicely with the creamy, cheesy shrimp scampi.

8. Can I half the recipe?
Yes. Assemble in an 8×8 or 9×9-inch pan and adjust baking time slightly (start checking 10 minutes earlier).

Conclusion: A Cozy Pan of Comfort Food Lasagna

This Garlic Butter Shrimp Scampi Lasagna is one of those recipes that feels special enough for company but comforting enough for a quiet Sunday dinner at home. It brings together garlic butter shrimp, creamy cheese, tender noodles, and a rich, lemony sauce in a way that just makes people happy around the table.

If you make this garlic butter pasta dish, I’d love to hear how it turned out—tell me if your family devoured it, what tweaks you made, or if you turned it into your own signature shrimp lasagna with cheese. And when you’re ready for more cozy casseroles, try exploring other seafood bakes or white-sauce lasagnas on the blog for your next comfort night.